# The Ingredients You'll Need:
→ Bean Filling
01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 cup canned pinto beans, drained and rinsed
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1 tablespoon olive oil
09 - Salt and pepper, to taste
→ Assembly
10 - 8 small flour or corn tortillas
11 - 2 cups shredded cheddar cheese or Mexican blend cheese, divided
12 - 2 cups enchilada sauce (store-bought or homemade)
13 - 1/4 cup fresh cilantro, chopped (optional)
14 - 1/4 cup sliced green onions (optional)
# Step-by-Step Instructions:
01 - Set the oven to 375°F and allow it to reach temperature.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, approximately 3 minutes. Add minced garlic and cook for another minute.
03 - Combine black beans, pinto beans, ground cumin, smoked paprika, chili powder, salt, and pepper in the skillet. Cook, gently mashing the beans with a spoon, until heated through, about 2 to 3 minutes. Remove from heat.
04 - Coat the bottom of a 9x13-inch baking dish with 1/2 cup enchilada sauce.
05 - Distribute the bean mixture evenly among the tortillas, placing it in the center of each. Sprinkle each with a small amount of cheese, reserving the remainder. Roll tortillas tightly and place seam-side down in the prepared dish.
06 - Pour remaining enchilada sauce evenly over the rolled tortillas. Top with the remaining shredded cheese.
07 - Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking an additional 8 to 10 minutes until cheese is melted and bubbly.
08 - Optionally, sprinkle chopped cilantro and sliced green onions over the enchiladas before serving warm.
